Sausage and Lentil One-Pot Pasta

Lauren Shockey
Lauren Shockey
Lauren Shockey is a New York City-based food writer and trained cook. She is the author of the recently released cookbook, Hangover Helper: Delicious Cures from Around the World (Hardie Grant, 2019) and the culinary memoir with recipes, Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris. (Grand Central, 2011). Previously the restaurant critic at The Village Voice, Lauren has also freelanced for numerous publications, including The New York Times, The Wall Street Journal, Travel + Leisure, Slate, Bon Appetit, Saveur and Food52. A graduate of the University of Chicago, she holds a diploma in classic culinary arts from The French Culinary Institute (now the International Culinary Center) and a Master of Arts in food studies from New York University.
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updated Mar 20, 2020
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This 5-ingredient one-pot pasta recipe is packed with protein, and ready in 20 minutes.

Serves4

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Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

Lentils are a true culinary powerhouse: They’re high in iron, packed with protein, and full of flavor And while we most often think to use them in lentil soup or Indian dals, they shouldn’t be underestimated as an easy way to add protein to pasta dishes.

This recipe calls for cooked lentils, which are often sold in vacuumed-sealed packages in the refrigerated section of grocery stores. If you aren’t able to source them, you can use canned lentils or dried lentils that you’ve cooked and drained. Just be sure to choose green or black lentils, which hold their shape better than brown, red, or yellow lentils, which can turn to mush pretty quickly.

Credit: Photo: Joe Lingeman; Food Stylist: Cyd McDowell

One-pot pastas call for the noodles and the sauce to cook together in the same pot. Traditionally, there’s no pre-cooking required (just dump in the ingredients and boil), but we’re cheating a bit by browning some sausage first. Once the noodles and liquid go into the pot, however, the process is pretty much hands-off (save for a bit of stirring), giving you time to set the table or to whip up an accompanying green salad. Serve each bowl with a flurry of Parmesan for a salty, cheesy finish.

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Sausage and Lentil One Pot Pasta

This 5-ingredient one-pot pasta recipe is packed with protein, and ready in 20 minutes.

Serves 4

Nutritional Info

Ingredients

  • 2 tablespoons

    olive oil

  • 8 ounces

    uncooked sweet Italian sausage

  • 12 ounces

    dried farfalle pasta

  • 1 cup

    cooked lentils

  • 1 (32-ounce) box

    chicken broth

  • 1/2 cup

    dry red wine

  • 1/2 cup

    water

  • Kosher salt

  • Freshly ground black pepper

  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over high heat until shimmering. Remove the casings from 8 ounces uncooked Italian sausage if needed, then add the sausage to the pot. Cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes.

  2. Add 12 ounces dried farfalle, 1 cup cooked lentils, 1 (32-ounce) box chicken broth, 1/2 cup dry red wine, and 1/2 cup water. Bring to a boil and cook until the pasta is tender and the liquid is absorbed, about 14 minutes. Taste and season with kosher salt and freshly ground black pepper as needed. Serve topped with grated Parmesan cheese, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

Filed in:
dinner
Ingredient
lentils
Main Dish
pasta
pork